Eggnog-Chocolate Chip Butter Cookies

Total Time:
3 hr 10 min
25 min
2 hr 30 min
15 min

24 cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 2 large egg yolks
  • 1 tablespoon dark rum
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips
  • Whisk together the flour, nutmeg and salt in a medium bowl.

  • Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until lightened in color, about 2 minutes. Add the egg yolks, 1 at a time, scraping down the side of the bowl after each addition. Beat in the rum and vanilla. Reduce the speed to low and beat in the flour mixture and chocolate chips until just combined. Split the dough into 2 pieces. Lay each piece on a 12-inchlong piece of Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets and roll the dough into a log about 2 inches in diameter. Wrap each log tightly in parchment and refrigerate about 2 hours.

  • Preheat the oven to 350°. Line 2 baking sheets with Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets. Slice the logs into 14-inch-thick disks, and place them 1 inch apart on the parchment-lined baking sheets. Bake, rotating once, until lightly browned around the edges, about 15 minutes. Let cool on the parchment sheet on a wire rack for about 15 minutes.

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